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Weekly Farm Newsletter

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First Delivery of Summer Shares 6.5

This week's projected CSA menu:
Mixed Greens
Spring Onions
Snow Peas
Cucumber (Full Share)
Red Leaf head Lettuce
Yellow Onions
Sweet Potatoes
Basil (Full Share)

Welcome aboard Summer CSA Members!
Please leave the CSA box at your pickup site each week so that we can collect and recycle them back into our deliveries. Once we get into more precious cargo items like melons and tomatoes, you are more than welcome to transport your share home in the box and return it each week.

It has been quite the idyllic spring here on the farm. Cool temperatures of mid 60s and 70s with decent rainfall and lots of sunshine has made for a great start to the planting and harvest season. Luckily, we have not had any damaging wash-out rainstorms and have barely needed to irrigate. This time of year, it is very important for us to wait/watch for windows, in between rain storms, where the fields have had time to dry out and can be worked in. Muddy fields can mean a lot of extra work for us. With intense planting schedules and daily harvesting needs, we rely heavily on our tractors, trucks, and wagons to help us with the manual labor. Some crops like asparagus and strawberries must be picked every day during their season while they are ripe and tender. This also encourages the plant to continue yielding more in its prime. Lots of rain means lots of weeds! We have been busy prepping beds and weeding crops that are soon to come. The first wave of tomatoes was staked last week. We removed the row covers on the first squash and cucumbers since they are newly flowering and are ready for pollinators to come in and do their duties.
Snow peas are in this week. They are sweet and delicious and can be eaten raw on salads or sautéed in a stir fry. They do not get shelled and only need the tops removed before eating. If you are sautéing, they only take a few short minutes to cook until they are bright green and tender. Another wave of our red round radish variety is coming in. If you are not a fan of them raw, try roasting sliced radishes in olive oil and a little salt...they go great with our sweet potatoes and spring onions. Our red leaf head lettuce has been thriving and growing beautifully this spring. I've been on a lettuce wrap kick lately with the sheer size of the red leaves and bold earthy flavors that are a perfect vehicle for messy and delicious sandwiches.

Khaya's Korner
Hi everyone. Khaya here. On May 28, my whole family (My parents, Jonas, Isla, and I) drove to the 50th Annual Harrisburg Arts Festival on the riverfront. There were so many amazing things there, like a saxophone fountain. Many booths were set up, including jewelry, paintings, pottery, woodcraft, textiles, and my personal favorite: food. There were french fries, barbeque sandwiches, funnel cakes, lemonade, hot dogs, and much, much more. Also, there were two bands. It started raining towards the end of the day, but we still had a great time. Ciao, Khaya Brownback

Radish Dip
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup finely chopped radishes
1/2 cup finely chopped onion
2 teaspoons dried parsley flakes
1/2 teaspoon seasoned salt
Assorted fresh vegetables or crackers
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley, and seasoned salt. Chill for at least 1 hour.
Serve with vegetables or crackers

Kale with Pasta and Ricotta
Recipe Ingredients: Bunch of kale chopped
4 garlic cloves
red pepper flakes
8 oz. pasta (gluten free works well)
ricotta cheese
parmesan cheese
bunch of fresh basil
salt and pepper
olive oil
Recipe Instructions: Boil large pot of water for cooking pasta.
Wash and chop the kale into bite size pieces.
Once the water is boiling, add the kale to the pot. Boil until bright green, about 5 minutes. Remove with a slotted spoon and set aside.
Add the pasta to the pot to boil (with the kale infused water) Cook according to directions.
Heat a skillet on medium low, sauté garlic in olive oil, add red pepper flakes, boiled kale, salt, and pepper to taste. Add a few spoonfuls of the pasta water and the ricotta. When the pasta is cooked add to the skillet and mix well. Top with chopped fresh basil and grated parmesan. Serve immediately.

Strawberry Bread
1 cup Flour
½ cup whole wheat flour
1 -1/4 cups Strawberries (mashed)
¾ cup sugar
2/3 cup oil
2 eggs
2 tsp cinnamon
½ tsp salt
½ tsp baking soda
Mix together in a large bowl, stirring until just combined. Pour into greased 8-inch loaf pan and bake in 350 degree oven for about 1 hour or until toothpick inserted in center comes out clean.
Recipe can be replaced with peaches, blueberries or combination

Stir Fry Snow Peas
Mix together to make curry: 1 tsp Cumin, 1 and 1 / 2 tsp Curry, 1 tsp Oregano, 2 – 3 cloves of Garlic (crushed), lemon juice (squeeze half a lemon), 1/3 cup of soy sauce, 1 Tbsp cooking oil. Stir mixture well and pour over chicken, beef, or tofu. (chicken and beef can be whole or diced). Bake at 350 degrees for 45-50 minutes.
Stir fry chopped onions, garlic, carrots, and celery in a ¼ cup of olive oil. Add entire pint of snow peas and sauté for 5 minutes max or until snow peas are bright green (still a little crunchy). Stir in baked meat or tofu and enjoy over cooked rice! Basmati is our favorite...

Kale Chips From member Kelly Paul
Kale, Olive Oil, Pinch of Salt
-Remove tough stems from kale, then tear leaves into chip-size pieces.
-Place kale pieces in a bowl & toss with a bit of olive oil, just enough to lightly coat the leaves.
-Arrange chips on a baking sheet in a single layer, sprinkle with just a bit of salt, according to personal taste.
-Bake at 275 degrees for about 20-25 minutes or until chips are crispy, turning once halfway through.
-Dip in your favorite chip dip or just eat plain. These are so easy & delicious, especially if you have picky eaters in the house who don't usually eat kale. Enjoy!


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